For a while now, I've been contemplating what to do with the cranberries I had in the fridge.  I have an abundance of apples on hand, so I decided to do a variation on apple crisp.  It turned out very well.  Not too sweet, not too tart, just perfect!  I served it with vanilla bean gelato, but it would also be tasty with a dollop of whipped cream.

I failed to take a photo plated, so I quickly took one of it in the pan before packing the leftovers for the fridge.

Cranberry Apple Crisp

Preheat Oven to 325 Degrees Fahrenheit

Serves 12

Ingredients:

Filling;

4 cups of apples - I used 1/2 Granny Smith and whatever other apple I had on hand)

4 cups of fresh cranberries, rinsed (I used the whole bag, so this might vary a little)

1 cup granulated sugar

1 tsp ground cinnamon

pinch of cloves

pinch of salt

Topping:

1/2 cup brown sugar (packed)

1/3 cup all purpose flour

1 cup oats

1 cup chopped pecans

1/2 cup (1 stick) of butter melted

Instructions:

Prepare the Filling.

• Place all of the ingredients in a large bowl and mix until everything is well coated.
• Lightly grease a 9 x 13 baking dish.
• Turn the mixture into the pan and spread evenly.

Prepare the Topping:

• Using the same bowl, add all the dry ingredients.
• Melt the butter and pour over the ingredients and mix thoroughly with a wooden spoon.  Mixture should be crumbly.
• Sprinkle the mixture evenly over the top of the filling.
• Bake in a 325 degree oven for an hour.

....and that's What's Cooking at Cathy's  ~  Enjoy!